Happy Monday everyone!
Hope you all had a beautiful, fun and relaxing weekend. I’m so in love with my life that everyday feels like Friday! Are you following Gastrawnomica on Instagram? “Bad you” if you’re not following me yet! I’m posting pictures every day, plus random things that you’ll never get to see here. So click that pretty blue button and follow me!
Anyways, today’s blog post is dedicated to all of you who have been asking me about Tahini. I don’t know why I thought it was a very common ingredient, as any other nut butter. The facts? Tahini is basically a paste/butter made from ground sesame seeds, and you can find it in almost any supermarket, middle east or health food store, in both raw (mostly in health food stores) or with toasted seeds.
This blog post will guide you trough the whole process, with a step-by-step so you can make your own too! It’s your choice to make it raw or not, I personally don’t like the taste of raw tahini, I think it’s super bitter and doesn’t get as creamy as if you make it with toasted seeds.
2 cups raw sesame seeds
1 tbsp sesame oil or other oil (optional)
If you want to make it raw, simply start blending your seeds on the food processor. If doing it the same way I did it, spread seeds in a cookie sheet and toast at 180º for 20-25 min. Making sure they don’t burn. Keep an eye and give it a little move with a spatula if necessary, you should start feeling a nice aroma.
Once ready, leave out for a couple of minutes to chill. Put on food processor, using an S blade and start blending. The entire process took me exactly 20 min, because
1. I didn’t use any added oils and
2. I was patient enough to wait until it got super creamy (trust me, you can get very impatient after a little while)
If you want a faster method, add the tbsp of oil or even a little bit more, and it will get super creamy and beautiful. Make sure to scrape down the sides every time you see it stays on the sides. Turn on some music, seriously, the noise is intense.
Finally, after 15-20 min, depending if you used the oil or not you should have the tahini ready. Put in your favorite container, no need to refrigerate. This roughly makes around 1/2-3/4 cup.
**If you decide to make the raw version, you most add oil, if not it will be too thick.
Now, what to do with this yumminess? Well you can look back into my latest blog posts and you’ll find tons of recipes (both savory and sweet) where you can use tahini. But also, a super simple snack/dessert you can make once your tahini is ready is this…
Tahini Covered Bananas with Coconut
2 ripe bananas, small or medium
1 tbsp coconut flour
1 tbsp coconut cream (optional)
Chop your bananas in either half or 3 pieces, depending how big they are. Dip or spread Tahini on one of the edges, sprinkle coconut flour (you can use coconut flakes but I love that coconut flour looks like snow) and finally drizzle a little bit of coconut cream on top. I used my favorite from Let’s Do… Organic which is one of the only brands that only uses a tiny bit of guar gum and the rest is 100% organic coconut. Delish!
Also, if you have coconuts on hand, make your own coconut cream! There’s nothing better than fresh, homemade coconut cream and milk! So delicious! But having on hand this coconut cream definitely helps when you don’t have time to make your own!
Enjoy the simplicity of this snack, after you have your homemade Tahini, it tastes like heaven!
More goodies coming soon!